Second year student at Vatel Bordeaux, I joined the team a week before the event. I participated in D-Day, in pair with Louisiane De Boissel, coordinator of the events of 25 years of my school. I will share with you my behind-the-scenes experience of this charity dinner.
Guy Savoy, world-known French chef with 3 stars, has honored us to sponsor this gala. His second Simon Dhainaut was present that evening.
Ronan Kervarrec, chef 2 * at the Hostellerie de Plaisance, Alexandre Baumard, chef 1 * at Logis de la Cadène, and Aleksandre Olivier, pastry chef 2 * at Le Pressoir d'Argent Gordon Ramsay have signed the menu. Gaëtan Bouvier, best sommelier of France 2016 & Master of Port 2019 has signed a superb food and wine pairing. The artistic interludes were signed by: PESMD, who offered us two superb interludes of dance and also, the Italian guitarist Luca Stricagnoli offered us a wonderful live music.
A big thank-you to Grand Cercle des Vins de Bordeaux, l’Union des Crus classés de Graves, Château-Bouscaut, Château Carbonnieux Château Couhins, Château Couhins-Lurton, Château de Fieuzal, Château de Reignac, Château Haut-Bacalan, Château Latour-Martillac, Château Malartic-Lagraviere, Château-Olivier, Château Pédesclaux, #, Château Sigalas-Rabaud, Château Tourteau-Chollet, Clos Floridène, Domaine de Chevalier for providing us those great wines.
A big thank you to the generous donors. We raised more than € 14,000 : Casino Barrière, Sud Ouest, Hôtel le Provençal, Caisse d’Épargne, Maison Lascombes, le Château Mercure Chartrons, la Maison Odeia, LTF Agency, DEKOM France, SARL Victoria Garden, SCEA Capdemourlin and many individuals.
Twenty students from Vatel Bordeaux school have volunteered to serve and to be present on the various poles: reception and locker rooms. They were supervised by professionals from Les Tables Vatel and the Promotion & Communication department.
This position allowed me to have an overall vision since the arrival on the hotel, the setting up of the room, the briefing of the teams, the installation of the material and the last preparations, until the arrival of the 99 guests at 19 h.
Organizing an event of this scale requires a lot of hard work and patience. In my opinion, the qualities required are meticulous, invested and attentive. What I remember from this event is that, even with great anticipation, we can never have total control of what will happen during the evening. We must be very responsive at the moment, be surrounded by people we can rely on. You have to have the right person in the right place at the right time. This is the hardest part during an event.
I would like to express my thanks to Vatel Bordeaux for giving me the opportunity to participate in this event, which I liked very much and which allowed me to discover the Events Department which I did not know previously and which interests me a lot.
Article signed by Camille Bouhelier. Vatel Bordeaux student in Mi2A.
It is with great joy that we welcome our students back to Vatel schools. Of course, the virus is still around and so. we must all – cheerfully - respect the health measures put in place in our schools and training restaurants and hotels.Read more